James Kicinski-McCoy is a writer, specializing in creative marketing and branding, is a co-founder and editor of Mother Magazine, and co-owner of Two Son. She lives with her husband and four children in Nashville, Tennessee.

Search

Wanted

Worn

Categories

All content is copyright and owned by Bleubird unless otherwise stated. You may not take images or content from this site without written permission.

BLD / 02

03/14/2014

Here’s another day of meals in our kitchen. For breakfast we made a gingerbread spice dutch baby pancake. For lunch we made a sourdough grilled cheese with swiss and gruyere, wilted spinach and red onion marmalade. For dinner we took a stab at making Tom Ka Gai. We had almost all of the ingredients on hand, which made for an easy round of Monday meals.

Preheat the oven to 400°F. Place the eggs in a blender and blend for 1 to 2 minutes, until smooth and pale in color. Add the brown sugar, molasses, flour, cinnamon, ginger, cloves, nutmeg, salt, and milk and blend until smooth.

Melt the butter in a 9-inch ovenproof skillet over medium-high heat, swirling it up the sides to evenly coat the pan. Pour the batter into the skillet and immediately transfer to the oven. Bake for 15 to 20 minutes or until the pancake is puffed up and golden. Remove from the oven, garnish with berries, dust with powdered sugar and drizzle with maple syrup.

To assemble the grilled cheese, generously butter the top and bottom of two bread slices. Place half the amount of cheese on one half of the bread. Place spinach on top and then the onion marmalade. Top with the remainder of the cheese and place the other slice of bread on top, buttered side up. Place in a greased cast iron skillet and cook over medium-high heat until cheese is melty and both sides of the bread and crisped up. Slice in half and serve.

Using the back of a knife, lightly smash lemongrass and ginger. Cut lemongrass into 4 inch pieces. Bring lemongrass, ginger, lime leaves and broth to a boil in a large saucepan. Reduce heat and simmer until flavors have melded, about 8-10 minutes.

Strain broth into a clean saucepan and discard solids. Add chicken and return to a boil. Reduce heat, add the mushrooms and simmer, stirring every now and then until the chicken is cooked through and the mushrooms are soft, about 20-25 minutes. Mix in the coconut milk, fish sauce, and sugar.

Place hot soup in bowls and serve with drops of chili oil or sriracha, fresh cilantro leaves, sliced scallions and lime wedges.